Cuisinart FP-13D Series, User Manual

Page: 61 / 66

61
DESSERTS
This classic French dessert is a sure way to impress guests.
APPLE TART
Makes one, 9-inch tart
1. Insert dicing grid and blade. Dice 3 apples. Put apples
into a medium saucepan with the butter, sugar and
lemon juice. Gently simmer over low heat until very tender
and liquid, about 30 to 40 minutes. When apples are done
cooking, remove from heat, stir in vanilla extract and cool.
2. While apples are cooking, blind bake the pastry dough:
Preheat oven to 350° F. On a lightly dusted surface,
roll out the pastry dough into a circle about ¹∕
8
inch thick.
Transfer to a 9-inch tart pan (with removable bottom)
and gently press dough into the sides and bottom of
pan. Use the rolling pin to roll over the tart pan and trim
the edges of the dough. Gently prick the bottom of the
pan with a fork, being sure not to go all the way through.
Coat a piece of aluminum foil with nonstick cooking
spray. Place, sprayed side down, onto the top of the
dough in the tart pan. Fill with pie weights (dried beans
or rice can be used). Bake until bottom of crust is no
longer wet, about 20 minutes. Gently remove foil with
pie weights and continue baking until golden brown,
an additional 10 to 12 minutes. Remove pan from oven
and cool slightly.
3. While apple mixture and tart shell are cooling, adjust the
slicing disc to setting 3. Insert the slicing disc and slice
remaining 2 apples. Toss with 1 teaspoon cinnamon.
Reserve in bowl.
4. Pour cooked and cooled apple mixture into the tart pan
and spread evenly. Arrange apple slices over the apple
mixture in concentric circles. Brush with 1 tablespoon
melted butter. Bake until apple slices are soft and lightly
golden, about 25 to 30 minutes.
5. Remove from oven and brush with the warm apricot jam.
Let cool slightly in pan and then carefully remove from pan.
Serve warm.
Nutritional information per serving (based on 8 servings):
Calories 287 (47% from fat) • carb. 37g • pro. 2g • fat 15g
sat. fat 11g • chol. 41mg • sod. 138mg • calc. 11mg • fiber 3g
1/2
recipe flaky pastry dough
(
page
59)
5
apples
(
about
2
pounds
)
of
your choice
,
peeled
,
halved
and cored
,
divided
2
tablespoons unsalted butter
,
plus
1
tablespoon melted
¼
cup granulated sugar
1
tablespoon fresh lemon juice
1
teaspoon pure vanilla extract
unbleached
,
all
-
purpose
flour
,
for rolling
¼
cup apricot jam
,
warmed